Sushi on repeat! That's what my kids ask for. Here is a great option for getting some awesome whole food ingredients into your sushi. Mix through some cooked black rice, a chewy packet of high protein and fibre. I also decided to make some tempura-like vegetables for the filling, but fully plant-based style. Give this one a go! I will certainly be making it again soon.
vegan, dairy free, refined sugar free
Makes 10 rolls
2 Tbsp chia seeds
1/2 cup water
1/2 large zucchini
1 small onion
1/2 tsp Himalayan salt
1/4 cup wholemeal flour
Olive Oil for shallow frying
1/4 cup panko crumb
250g cooked black rice
750g cooked white rice
1/4 cup apple cider vinegar
10 sheets of nori sheet (dried seaweed)
Place the chia and water in a small bowl and mix vigorously with a spoon and let sit for 10 minutes to make 'chia eggs'. Set aside.
Slice all the vegetables into matchstick-sized pieces. With the onion, cut it in half, peel the outer layer off and then slice from the outer edge to the heart in little crescent moon slices. Then sprinkle all the vegetables with salt and let sit for half an hour. This will remove some of the water from the vegetables. Pour off the water and sprinkle the vegetables with the wholemeal flour and mix through.
Mix the chia eggs through the vegetables and then heat olive oil in a frying pan. Fry 2 Tbsp mounds of the vegetables, on medium heat. Heat for 2-3 minutes then sprinkle a little panko crumb on the top of the mounds before flipping and frying for another 2-3 minutes. Set aside on paper towels.